Stuffed peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | To 8 lg green peppers |
| Salt and pepper | ||
| ¾ | pounds | Ground beef |
| 1 | medium | Onion, peeled and chopped |
| 1½ | cup | Cooked rice |
| 14½ | ounce | Can stewed tomatoes, well drained |
| 1 | Egg, beaten | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Fine dry breadcrumbs or grated | ||
| Cheddar cheese | ||
Directions
Slice off tops of green peppers; scrape out membranes and seeds. Cook peppers in boiling salted water to cover for 3 to 5 minutes. Drain well and rinse under cold water to stop cooking. Pat dry inside and out with dry towels; sprinkle inside with salt and pepper.
Preheat oven to 350 degrees. Cook ground beef and onion in a skillet until browned, stirring to crumble meat. Drain in a colander.
Transfer to a bowl and stir in next 5 ingredients. Stuff pepper cases with mixture and place in a baking dish. Sprinkle tops with breadcrumbs or cheese; bake for 25 minutes.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -